This tomato sauce pasta is ready in under 30 minutes and is a fabulous family-friendly vegetarian meal.
- Ingredients You’ll Need
- How To Boil Pasta Perfectly
- Watch Tomato Sauce Pasta Video
- Serving Suggestion
- Classic Tomato Sauce Pasta Recipe
I am sharing a classic tomato sauce pasta recipe, or as I like to call it, pasta in red sauce. It is the ultimate definition of comfort food. So easy to make, tastes delicious, and is highly customizable. In fact, you can make it in an instant pot or Indian pressure cooker also.
From shrimp and chicken to beef and vegetables , you can add ingredients of your choice to make a delicious bowl of red sauce pasta just the way you like.
Ingredients You’ll Need
- Tomato sauce: I have used homemade marinara sauce flavoured with garlic, onion, and basil for this pasta recipe. But arabiatta, tomato basil, or any other variety of tomato sauce works well for this pasta recipe. A delicious, multi-purpose pizza cum pasta sauce adds deep flavour to the humble pasta.
- Penne pasta or spaghetti perfectly fits the robust red sauce. I love how sauce clings within the tubes of penne pasta, making each bite full of flavours.
- Vegetables: From mushrooms, peppers, squash, pumpkin, zucchini, green peas, to green leafy vegetables, you can add any vegetables .
- Fresh Basil adds so much life to the pasta.
- Cheese: I prefer parmesan, cheddar or mozzarella to sprinkle on my red sauce pasta. For a vegan pasta dish, skip dairy-based cheese and use nutritional or vegan cheese instead.
How To Boil Pasta Perfectly
To cook pasta perfectly you need – a large saucepan or pot, water, salt, tongs, and a metal colander .
- Step 1) Boil water in a large saucepan. If you are using 1 cup of pasta, add at least 6 cups of water. Season the water generously with salt. This way, you will always end up with well-seasoned pasta and not a bland one.
- Step 2) Once the water starts boiling vigorously, add pasta and stir so that it doesn’t stick to the bottom of the pan. Don’t break the pasta; it will soften up within 30 seconds.
- Step 3) Test the pasta by tasting it to check for doneness . Pasta cooked properly should be al dente—a little chewy. Or cook it for a little longer time if you prefer over-cooked pasta.
- Reserve some of the starchy boiled pasta water to flavour the sauce .
- Step 4) Drain cooked pasta in a metal colander. If serving hot, add to the sauce right away. If you’re making a pasta salad, run under cold water to stop the cooking.
Watch Tomato Sauce Pasta Video
Serving Suggestion
Tomato Sauce Pasta is a fulfilling main course dish in itself. A few of my favourite side dishes to serve with it are:
- warm bread such as focaccia or garlic bread
- creamy mushroom soup
- roasted potatoes
- green leafy salad like caesar or Greek.
Are you a pasta lover? Then must try these vegetarian pasta recipes – Garlic Mushroom Pasta , Easy Cherry Tomato Pasta , or the Basil Pesto Pasta .
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Ingredients
- ▢ 200 gram penne pasta
- ▢ 2 Cup tomato sauce/marinara sauce ( see recipe here )
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon red chilli flakes
- ▢ ½ Cup finely chopped zucchini
- ▢ ½ Cup finely chopped red bell pepper
- ▢ Salt to taste
- ▢ 4 – 5 fresh basil leaves
- ▢ ¼ Cup sliced black olives
- ▢ ¼ Cup cherry tomato, cut into halves
- ▢ ¼ Cup grated parmesan cheese
- ▢ 1 tablespoon extra virgin olive oil
Instructions
- Prepare the homemade tomato sauce ( See how to prepare pizza/pasta sauce at home ).
- Next, boil the pasta in salted water till al-dente or cooked as per your liking. Drain water from the boiled pasta and transfer it to a colander. Reserve a cup of the pasta water to flavor the sauce later.
- In a non-stick stir fry pan heat a tablespoon of olive oil. Stir fry zucchini and bell pepper till it for 3 – 5 minutes. Season with salt. Transfer to a plate and set aside.
- Transfer the tomato sauce to a pan. Turn on the heat. Add the boiled pasta along with the stir-fry vegetables and stir to combine. Add oregano and red chili flakes.
- Cook on a medium flame for 3 – 5 minutes for the pasta to absorb the flavors of the sauce while stirring the pasta occasionally in between. Adjust the consistency of the sauce by using reserved pasta water.
- Before serving the pasta, add fresh basil leaves, olives, cherry tomato, extra virgin olive oil, and grated cheese.
- Serve tomato sauce pasta warm with toasted garlic bread on the side.
Recipe Notes:
- Tomato Sauce for the pasta can be prepared a day or two in advance and store it in the fridge. Watch my video of homemade tomato sauce .
- You can use penne, spaghetti, or any other shell-shaped pasta for the tomato sauce.
- After adding cheese you can bake the pasta as well for 5 – 10 minutes at 180 degrees C, for a crusty, cheesy texture.
- If black olives are not available use green olives.
Nutrition
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Classic Tomato Sauce Pasta Recipe
Equipment
- Saucepan
- Stir Fry Pan
Ingredients
- 200 gram penne pasta
- 2 Cup tomato sauce/marinara sauce ( see recipe here )
- 1 teaspoon dried oregano
- 1 teaspoon red chilli flakes
- ½ Cup finely chopped zucchini
- ½ Cup finely chopped red bell pepper
- Salt to taste
- 4 - 5 fresh basil leaves
- ¼ Cup sliced black olives
- ¼ Cup cherry tomato, cut into halves
- ¼ Cup grated parmesan cheese
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the homemade tomato sauce ( See how to prepare pizza/pasta sauce at home ).
- Next, boil the pasta in salted water till al-dente or cooked as per your liking. Drain water from the boiled pasta and transfer it to a colander. Reserve a cup of the pasta water to flavor the sauce later.
- In a non-stick stir fry pan heat a tablespoon of olive oil. Stir fry zucchini and bell pepper till it for 3 - 5 minutes. Season with salt. Transfer to a plate and set aside.
- Transfer the tomato sauce to a pan. Turn on the heat. Add the boiled pasta along with the stir-fry vegetables and stir to combine. Add oregano and red chili flakes.
- Cook on a medium flame for 3 - 5 minutes for the pasta to absorb the flavors of the sauce while stirring the pasta occasionally in between. Adjust the consistency of the sauce by using reserved pasta water.
- Before serving the pasta, add fresh basil leaves, olives, cherry tomato, extra virgin olive oil, and grated cheese.
- Serve tomato sauce pasta warm with toasted garlic bread on the side.
Video
Notes
- Tomato Sauce for the pasta can be prepared a day or two in advance and store it in the fridge. Watch my video of homemade tomato sauce .
- You can use penne, spaghetti, or any other shell-shaped pasta for the tomato sauce.
- After adding cheese you can bake the pasta as well for 5 - 10 minutes at 180 degrees C, for a crusty, cheesy texture.
- If black olives are not available use green olives.
Nutrition
The difference between a regular and a roasted tomato soup is night and day. Roasting tomatoes transforms the classic soup into a culinary masterpiece.
- Ingredients You’ll Need
- How To Make Roasted Tomato Soup
- Serving Suggestion
- Hina’s Tried and True Tips
- Roasted Tomato Soup Recipe
Nothing says comfort quite like a bowl of creamy, bright tomato soup .
This roasted tomato soup recipe is simple, rewarding, and perfect for using up a bounty of tomatoes, though it works beautifully with vegetables like pumpkin , carrot, sweet corn , squash, or even onion.
Why Roast Your Tomatoes?
- Intense Flavor: Roasting evaporates excess water, leaving behind a concentrated, pure tomato flavor.
- Caramelization: The heat causes the sugars to brown, adding a subtle sweetness and depth (the “umami” factor).
- Smoky Nuance: When combined with garlic, onions, and herbs, the roasting process creates a warm, rustic complexity that a simple saute or simmer can’t achieve.
It is a naturally gluten free soup without added sugar or starch with minimal calories and satisfying taste.
Love Vegetable Soups?
Ingredients You’ll Need
- Tomatoes: A mix of ripe vine tomatoes, Roma, or even cherry/grape tomatoes works great. But make sure they are ripe, bright red, and juicy.
- Onion and Garlic to balance the tartness of tomatoes.
- Red Bell Pepper to enhnace the colour and sweetness of the soup.
- Fresh Thyme and Basil for the aroma and the freshness.
- Olive Oil for roasting the vegetables.
- Vegetable Stock for the soup base and to blend the vegetables. It is way more flavoursome than using plain water.
- Heavy Cream for the garnish and the creaminess.
- Salt and Crushed Black Pepper
How To Make Roasted Tomato Soup
1) Prep for Roasting (The Magic Starts Here)
- Oven: Preheat your oven to 400°F (200°C) . Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Stovetop : Grease a cast iron grill pan with olive oil. Heat it on a stovetop.
- Chop: Halve your tomatoes, onion, garlic (with skin), and pepper.
- Toss: On the prepared baking sheet or grill pan, arrange the tomatoes, onion, and whole garlic cloves (keep the peel on!). Drizzle olive on vegetables and sprinkle with salt, pepper, and thyme sprigs.
2) The Roasting
- Oven: Place the baking sheet in the preheated oven. Roast for 35 to 45 minutes .
- Stovetop: Grill the vegetables from both sides till the charred marks appear.
- Check: The tomatoes should be soft, slightly shriveled, and caramelized around the edges. The garlic cloves will be tender and mushy inside their skins.
3) Blend to Perfection
- Remove the skin of tomatoes and garlic.
- Transfer the vegetables to the blender (be careful—hot liquids expand!). Add vegetable stock. Secure the lid. Blend until silky smooth.
- I mmersion Blender: The easiest method! Blend directly in the pot until completely smooth.
4) Finishing Touch
- Transfer the tomato soup to a pot.
- Stir in the heavy cream (if using), chopped basl, and taste. Adjust the salt, pepper, and sugar as needed.
- Simmer the soup for 10 minutes to let the flavours meld.
Roasted Tomato Soup is ready to serve.
Serving Suggestion
Roasted tomato soup is delicious on its own, but it truly shines when paired with a few key side dishes:
- The Classic: A gourmet Grilled Cheese Sandwich (especially with Gruyère or sharp cheddar).
- Crunch: Croutons, or a swirl of high-quality Basil Pesto .
- Freshness: A dollop of crème fraîche or plain Greek yogurt , and a sprinkle of chopped fresh basil.
Hina’s Tried and True Tips
- Roasting fresh herbs like thyme or rosemary alongside the vegetables infuses the oil and the tomatoes, adding another layer of aromatic complexity. Just be sure to remove the woody stems before blending!
- For an ultra-smooth, restaurant-quality soup , strain the pureed mixture through a fine-mesh sieve, pressing down on the solids to extract all the liquid. Discard any remaining seeds or skin.
- For a Vegan Soup: Use coconut cream or plant based milk instead of heavy cream. Rest of the ingredients are vegan and plant based.
Would you like to explore a few more vegetable soups? You would love this low calorie Creamy Vegetable Soup , easy Zucchini Soup , or the healthy Carrot Ginger Soup
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Ingredients
- ▢ 500 gram tomatoes
- ▢ 1 large onion, peeled and halved
- ▢ 1 small garlic pod, cut into half
- ▢ 1 small red bell pepper, seeded and diced
- ▢ 2 sprigs thyme
- ▢ 2 tablespoon light olive oil
- ▢ 2 Cup vegetable stock ( get recipe )
- ▢ ⅓ teaspoon salt or to taste
- ▢ 2 tablespoon heavy cream (optional)
- ▢ handful of basil, chopped
- ▢ crushed black pepper to taste
Instructions
- Grease a cast iron grill pan with olive oil. Heat it on a stovetop. Halve your tomatoes, onion, garlic (with skin), and pepper.
- Arrange the tomatoes, onion, and whole garlic cloves (keep the peel on!) on a grill pan. Drizzle olive, sprinkle with salt, pepper, and thyme sprigs.
- Grill the vegetables from both sides till the charred marks appear. Keep turning them at regular intervals for even roasting.
- Once roasted, the tomatoes should be soft, slightly shriveled, and caramelized around the edges. The garlic cloves will be tender and mushy inside their skins. Remove the skin of tomatoes and garlic.
- Transfer the vegetables to the blender (be careful—hot liquids expand!). Add vegetable stock. Secure the lid. Blend until silky smooth.
- Transfer the tomato soup to a pot.Stir in the heavy cream (if using), chopped basl, and taste. Adjust the salt, pepper, and sugar as needed. Simmer the soup for 10 minutes to let the flavours meld.
- Roasted Tomato Soup is ready to serve.
Recipe Notes:
- Vegetables for the soup can be roasted in an oven, air fryer, grill pan, or a Dutch Oven. The idea is to get charred, smokey vegetables with juices for the soup.
- Before blending discard the skin of tomatoes, garlic, and the fresh herbs for a silky, smooth soup.
- Use a teaspoon of sugar while blending if your tomatoes taste a little flat or acidic.
Nutrition
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